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Abstract:

The production of a fermented alcoholic beverage in small to medium size
batches primarily in home wine and beer making kits is accelerated by a
process wherein a combination of diammonium phosphate and yeast hulls are
added to unfermented fruit juice or barley hop prior to fermentation. In
this process, fermentation is complete in a week or less.

Claims:

1. A method for the accelerated production of wine comprising: a) mixing
bentonite, diammonium phosphate, yeast hulls and a juice mixture prior to
the onset of fermentation to form a wine must, said juice mixture
comprising a fruit juice; b) adding an active yeast to the wine must and
allowing the wine must to ferment for up to seven days, or until the
specific gravity of the wine must is 0.995 or lower; and c) adding one or
more clearing agents to the wine must, wherein the diammonium phosphate
is present in an amount of about 5 to 40 grams/gallon of juice mixture
and the yeast hulls are present in an amount of about 0.5 to 2.5
grams/gallon of juice mixture.

2. The method according to claim 1 wherein the juice mixture comprises
juice concentrate and water.

3. The method according to claim 2 wherein the ratio of juice concentrate
to water is between about 1:1 to about 1:6.

4. The method according to claim 1 wherein the ratio of juice to water is
between about 1:2 to 1:3.

5. The method according to claim 1 wherein the bentonite is present in an
amount of about 0.5 to 10 grams per gallon of juice mixture.

6. The method according to claim 1 wherein the clearing agent is selected
from the group consisting of Kieselsol, chitosan, egg whites, gelatine,
Isinglass, metatartric acid, pectinase, polyvinyl polypyrollidone,
sparkalloid and mixtures thereof.

7. The method according to claim 6 comprising at least two clearing
agents selected from kieselsol and chitosan.

8. The method according to claim 1 wherein a natural fruit flavor is
added to the wine must.

9. The method according to claim 8 wherein the natural fruit flavor is
present at an amount of between about 2-10 fluid ounces per gallon of
juice mixture.

11. The method according to claim 1 wherein the active yeast is
Saccharomyces cerevisiae bayanus.

12. The method according to claim 1 wherein the amount of active yeast
added to the wine must is between 0.1 to 5 grams per gallon of juice
mixture.

13. A method for the accelerated production of beer comprising: a) mixing
bentonite, diammonium phosphate, yeast hulls and barley hop prior to the
onset of fermentation to form a wort, said wort mixture comprising barley
or sorgum malt extract and hops. b) Adding an active yeast to the wort
and allowing the wort to ferment for up to seven days, or until the
specific gravity of the wort is 1.01 or lower. c) Adding Dextrose
Monohydrate as priming sugar to promote carbonation; and d) Bottling the
wort, wherein the diammonium phosphate is added in an amount of about 5
to 40 grams/gallon of wort mixture and the yeast hulls are added in an
amount of about 0.5 to 2.5 grams/gallon of wort mixture.

15. The method according to claim 13 wherein the ratio of wort to water
is between about 1:1 to about 1:6.

16. The method according to claim 13 wherein the ratio of wort to water
is between about 1:2 to 1:3.

17. The method according to claim 13 wherein the bentonite is present in
an amount of about 0.5 to 10 grams per gallon of wort mixture.

18. The method according to claim 13 wherein the carbonating agent is
Dextrose Monohydrate.

19. The method according to claim 13 wherein a carbonating agent
(Dextrose Monohydrate) is added to the beer wort.

20. The method according to claim 13 wherein the active yeast is Active
Brewers Yeast.

21. The method according to claim 13 wherein the amount of active brewers
yeast added to the beer wort is between 1 to 7 grams per gallon of wort
mixture.

22. The method according to claim 26 wherein the amount of active brewers
yeast added to the beer wort is between 0.5 to 0.9 gram per gallon of
wort mixture.

23. A kit for the accelerated production of wine, said kit comprising:
(a) a vessel suitable for holding a volume of liquid; (b) a fruit juice
or fruit juice concentrate; (c) a first packet comprising bentonite,
diammonium phosphate and yeast hulls; and (d) a second packet comprising
a clearing agent selected from the group consisting of Kieselsol,
chitosan, egg whites, gelatine, Isinglass, metatartric acid, pectinase,
polyvinyl polypyrollidone, sparkalloid and mixtures thereof.

Description:

FIELD OF THE INVENTION

[0001] The invention is directed to an accelerated process for producing
wine or beer, and a kit therefore. More particularly, it relates to a
home-use process for making wine in ten days or less, preferably in about
7 days.

BACKGROUND OF THE INVENTION

[0002] Home winemaking has achieved a considerable degree of popularity as
a hobby. Its appeal, however, is often limited due to a number of factors
relating to the difficulty of making the wine such as maintaining
acceptable conditions such as temperature and humidity, concentration and
composition of ingredients and, importantly, time. With standard
techniques and commonly used ingredients, a satisfactory table wine can
take a year or longer to produce. Moreover, the procedures involved are
often time-consuming and inconvenient. Such procedures include extraction
of juices, preparation of must, cleaning and sterilizing equipment,
obtaining necessary ingredients, commencing fermentation, specific
gravity testing, racking, bottling and storing. Not to mention, the costs
for the equipment can run into the hundreds or even thousands of dollars.
It is an object of the invention to provide a simple process for making
wine or beer in less than 10 days. Yet another object of the invention is
to provide a kit containing the necessary equipment and ingredients in
the appropriate concentrations for making wine or beer in less than ten
days.

SUMMARY OF THE INVENTION

[0003] The fermentation of a fruit juice is accelerated by a process
comprising adding bentonite, diammonium phosphate and yeast hulls to a
fruit juice concentrate or a fruit juice and water mixture in order to
form a wine must. An active yeast is then mixed into the must, and the
juice or juice/water mixture is then allowed to ferment in a warm, dark
environment for 3 to 7 days, or until the fermentation process is
complete or nearly complete. Sediment from the wine must is removed, and
a combination of potassium sorbate and potassium metabisulfite are then
added to the wine must to kill any remaining live active yeasts. The wine
must is then degassed to remove excess carbon dioxide, and one or more
clearing agents are added to the wine must. The must is then rested for
an additional 3-5 days, after which the wine is fully fermented and ready
to drink.

[0004] For making beer, the fermentation of a malt extract is accelerated
by a process comprising adding bentonite, diammonium phosphate and yeast
hulls to a liquid malt extract or dry malt extract and water mixture in
order to form a beer wort. An active yeast is then sprinkled on top of
the wort and the wort or malt extract/water mixture is then allowed to
ferment in a warm, dark environment for 3 to 5 days, or until the
fermentation process is complete or nearly complete. Sediment from the
beer wort is removed, and then carbonating sugar is added to the beer
wort to promote carbonation of the final wort with the remaining live
active yeasts. Thereafter, wort is bottled to promote carbonation in the
bottle. The beer wort is rested for an additional 3-5 days, after which
the beer is fully carbonated and ready to drink.

DETAILED DESCRIPTION OF THE INVENTION

[0005] As used herein, the term "wine" relates to any consumable alcoholic
beverage produced by the fermentation of fruit juice. The term "beer
wort" relates to any consumable alcoholic beverage produced by the
fermentation of barley hops. The term "fermentation" relates to the
process for converting sugar to carbon dioxide and ethyl alcohol using
yeasts or other microbes under anerobic conditions. The term "yeast hull"
or "yeast ghost" relates to a cell wall/cell membrane complex of an
inactive or dead yeast.

[0006] The fermentation of a fruit juice is accelerated by a process
comprising adding bentonite, diammonium phosphate and yeast hulls to a
fruit juice concentrate or a fruit juice and water mixture in order to
form a wine must. An active yeast is then sprinkled on top of the must
and the juice or juice/water mixture is then allowed to ferment in a
warm, dark environment for 3 to 5 days, or until the fermentation process
is complete or nearly complete. Sediment from the wine must is removed,
and a combination of potassium sorbate and potassium metabisulfite are
then added to the wine must to kill any remaining live active yeasts. The
wine must is then degassed to remove excess carbon dioxide

[0009] In an embodiment of the present invention, the juice is present as
a concentrate, and diluted with water to prepare a juice mixture, wherein
the ratio of juice to water is in the range of between about 1:1 to 1:6,
more preferably 1:2 to 1:4, and most preferably 1:2 to 1:3. For example,
approximately 2.2 liters of juice concentrate can be diluted with
approximately 5.4 liters of water to make approximately 2 gallons of
wine.

[0010] The vessel used in fermenting and clearing the wine can be any
suitable vessel adapted to contain a volume of liquid. There is no limit
to the size of the vessel that can be used. Preferably, the vessel is
adapted to hold at least 1 gallon of liquid. More preferably the vessel
holds between 1 to 10 gallons of liquid, more preferably 1 to 5 gallons
of liquid, and most preferably 2 gallons of liquid. The vessel preferably
has a lid that can either form an air-impermeable seal or can lay flat
against the top rim. The vessel also optionally has a handle for carrying
the vessel. Furthermore, the vessel optionally contains a spout for
dispensing the wine or beer wort.

[0011] In another embodiment of the invention, the juice is not
concentrated, and is not diluted with water.

[0012] The bentonite is added to the wine must in order to absorb excess
proteins during the fermentation process. About 0.1 to 10 grams of
bentonite per gallon of juice or juice mixture is necessary, preferably 1
to 7 grams/gallon, more preferably 3-6 grams/gallon, and most preferably
4 to 5 grams/gallon.

[0013] The combination and concentration of diammonium phosphate and yeast
hulls, or yeast "ghosts", is believed to be an important factor in the
accelerated fermentation process of the present invention. It is known to
combine diammonium phosphate and yeast hulls in small quantities in order
to restart a premature cessation of an alcoholic fermentation.
Surprisingly, however, it has now been discovered that by adding the
diammonium phosphate and yeast hulls in increased concentrations prior to
the commencement of alcoholic fermentation, the fermentation process can
be completed in five days or less.

[0014] Diammonium phosphate, (chemical formula
(NH4)2HPO4)), provides a nitrogen source necessary for the
yeast to function to their capacity. The nitrogen, in the form of
diammonium phosphate, is essentially yeast nutrition. In the present
invention, diammonium phosphate is added to the juice or juice mixture
prior to the addition of yeast at an amount of between about 5 to 40
grams per gallon of juice or juice mixture, preferably 10 to 15 grams per
gallon, and most preferably 12 grams per gallon.

[0015] The yeast hulls are present in an amount of about 0.5 to 5 grams
per gallon of juice mixture, more preferably about 1 to 3 grams per
gallon, and most preferably 2.5 grams per gallon.

[0016] The vessel used in fermenting and clearing the wine can be any
suitable vessel adapted to contain a volume of liquid. There is no limit
to the size of the vessel that can be used. Preferably, the vessel is
adapted to hold at least 1 gallon of liquid. More preferably the vessel
holds between 1 to 10 gallons of liquid, more preferably 1 to 5 gallons
of liquid, and most preferably 2 gallons of liquid. The vessel preferably
has a lid that can either form an air-impermeable seal or can lay flat
against the top rim. The vessel also optionally has a handle for carrying
the vessel. Furthermore, the vessel optionally contains a spout for
dispensing the wine or beer wort.

[0017] In a beer making process, the fermentation of a beer wort is
accelerated by a process comprising adding bentonite, diammonium
phosphate and yeast hulls to a liquid or dry malt extract combined with
steeped hops in a water mixture in order to form a beer wort. An active
yeast is then sprinkled on top of the wort and the mixture is then
allowed to ferment in a warm, dark environment for 3 to 5 days, or until
the fermentation process is nearly complete. Sediment from the wort is
removed, and a level of carbonating sugar is then added to the wort must
to promote carbonation with any remaining live active yeasts. The wort is
then bottled to carbonate.

[0018] The wort can be created from any liquid or dry malt extract, hops
and adjuncts known to ferment to produce an alcoholic beverage,
including, but not limited to, barley malt, sorgum malt, pelletized hops,
whole hops, and mixtures thereof.

[0019] The inventive process can be used with both liquid concentrated or
dry malt extracts to make beer wort. Furthermore, any milled grain can be
used, including, but not limited to, barley, sorgum, and wheat.

[0020] In an embodiment of the present invention, the wort is present as a
concentrate, and diluted with water, steeped specialty grains and hops to
prepare a wort mixture, wherein the ratio of wort to water is in the
range of between about 1:1 to 1:6, more preferably 1:2 to 1:4, and most
preferably 1:2 to 1:3. For example, approximately 2.2 liters of wort
concentrate can be diluted with approximately 5.4 liters of water to make
approximately 2 gallons of beer.

[0021] In another embodiment of the invention, the wort is not
concentrated, and is not diluted with water.

[0022] The bentonite is added to the wort in order to absorb excess
proteins during the fermentation process. About 0.1 to 10 grams of
bentonite per gallon of wort or wort mixture is necessary, preferably 1
to 7 grams/gallon, more preferably 3-6 grams/gallon, and most preferably
4 to 5 grams/gallon.

[0023] The combination and concentration of diammonium phosphate and yeast
hulls, or yeast "ghosts", is believed to be an important factor in the
accelerated fermentation process of the present invention. It is known to
combine diammonium phosphate and yeast hulls in small quantities in order
to restart a premature cessation of an alcoholic fermentation.
Surprisingly, however, it has now been discovered that by adding the
diammonium phosphate and yeast hulls in increased concentrations prior to
the commencement of alcoholic fermentation, the fermentation process can
be completed in five days or less.

[0024] In the present invention, diammonium phosphate is added to the beer
wort or beer wort mixture prior to the addition of yeast at an amount of
between about 5 to 40 grams per gallon of wort or wort mixture,
preferably 10 to 15 grams per gallon, and most preferably 12 grams per
gallon.

[0025] Yeast hulls are present in an amount of about 0.5 to 5 grams per
gallon of juice mixture, more preferably about 1 to 3 grams per gallon,
and most preferably 2.5 grams per gallon.

EXAMPLE 1

Process for Making Wine in Seven Days

Day 1

[0026] Approximately 1.1 liters of grape juice are mixed with
approximately 2.7 liters of water in a vessel to produce about 1 gallon
of a juice mixture. To the juice mixture, 4 grams of bentonite are added
and thoroughly mixed. Next, a mixture of approximately 12 grams
diammonium phosphate and 2.5 grams of yeast hulls are added to the
mixture, and stirred until the solids dissolve, and a must has formed.
Once the solids have dissolved in the mixture, a 5 gram package of active
yeast is sprinkled on top of the must. A lid is loosely fitted atop the
vessel, and the vessel is placed in a 70-75° F. dark room for 3
days to allow the wine must to ferment.

Day 4

[0027] After fermentation is complete, the wine must is drained into a
transfer container, leaving sediment in the vessel. The sediment is
removed, the vessel is rinsed with water, and the wine must is returned
to the vessel. Next, approximately 1 tsp. of potassium sorbate and 1 tsp.
of potassium metabisulfite are added to the wine must, and the mixture is
stirred thoroughly for about 5 minutes in order to remove any excess
carbon dioxide. About 1.75 tsp. of a first clearing agent, Kieselsol, is
then thoroughly stirred into the wine must, and the wine must is then
rested for about one hour. After the wine has rested, a second clearing
agent, chitosan, is gently stirred into the wine must. The lid is then
loosely fitted atop the vessel, and the vessel is again rested for 3 days
in a 72-75° F. dark room.

Day 7

[0028] The wine is transferred from the vessel to a transfer container,
leaving sediment behind in the vessel. The wine is now ready for
consumption.

EXAMPLE 2

Process for Making Beer in Seven Days

Day 1

[0029] Approximately 1.1 liters of hopped malt concentrate are mixed with
approximately 2.7 liters of water in a vessel to produce about 1 gallon
of a wort mixture. To the wort mixture, 4 grams of bentonite are added
and thoroughly mixed. Next approximately 7 grams diammonium phosphate and
2 grams of yeast hulls are added to the mixture, and stirred [until the
solids dissolve, and a wort has formed]. Once the solids have dissolved
in the mixture, a package of 5 to 7 grams active yeast is sprinkled on
top of the must. A lid is loosely fitted atop the vessel, and the vessel
is placed in a 70-75° F. dark room for 3 days to allow the wort
must to ferment.

Day 4

[0030] After fermentation is complete, the wort is drained into a transfer
container, leaving sediment in the vessel. The sediment is removed, the
vessel is rinsed with water, and the wort is returned to the vessel.
Next, approximately 1 ounce of priming sugar (Dextrose Monohydrate) is
added to the wort, and the mixture is stirred thoroughly. The mixture is
transferred to individual bottles to complete carbonation within each
vessel. The bottles are then stored in a dark warm area of 75 degrees or
more to promote carbonation.

Day 7

[0031] The wort is complete and ready for consumption.

EXAMPLE 3

Process for Making Wine in 7 Days

Day 1

[0032] Approximately 1.1 liters of chardonnay grape juice concentrate was
mixed with approximately 2.7 liters of water in a vessel to produce about
1 gallon of a juice mixture. To the juice mixture, 4 grams of bentonite
was added and thoroughly mixed. Next, a mixture of approximately 12 grams
diammonium phosphate and 2.5 grams of yeast hulls was added to the
mixture, and stirred. The solids readily dissolved in the mixture after
stirring for approximately 30 seconds. The resulting mixture is referred
to as the must. Thereafter, a 5 gram package of LALVIN® active yeast
was sprinkled on top of the must. The must was stirred for an additional
30 seconds to dissolve the yeast in the must. Fermentation is initiated
when the yeast is added to the must. At this stage, the must's appearance
is very cloudy, virtually opaque. A lid was loosely fitted atop the
vessel, and the vessel was left allowed to ferment in a dark,
72-75° F. room for three days.

Day 4

[0033] About 72 hours after fermentation commenced, the specific gravity
of the wine must was measured at 0.995, indicating that the must is
completely or nearly completely residual sugar-free, and the fermentation
process was complete and ready for stabilization. At this stage, the wine
must exhibited a nearly clear, translucent appearance. The fermented wine
must was then drained into a transfer container, leaving sediment in the
vessel. After removing the sediment and rinsing the vessel, the wine must
was returned to the vessel. Next, approximately 1 tsp. of potassium
sorbate and 1 tsp. of potassium metabisulfite was added to the wine must
and vigorously stirred for about 1 minute in order to remove any excess
carbon dioxide. About 1.75 tsp. of a first clearing agent, Kieselsol, was
thoroughly stirred into the wine must, and the wine must is then rested
for about one hour. The vessel lid was then securely sealed and the
vessel rested for 3 days in a 72-75° F. dark room.

Day 7

[0034] After approximately 146 hours after commencement of fermentation,
The wine is transferred from the vessel to a transfer container, leaving
sediment behind in the vessel. The wine is now ready for consumption.

COMPARATIVE EXAMPLE

Day 1

[0035] Approximately 1.1 liters of chardonnay grape juice concentrate was
mixed with approximately 2.7 liters of water in a vessel to produce about
1 gallon of a juice mixture. To the juice mixture, 4 grams of bentonite
was added and thoroughly mixed. Next, a mixture of approximately 14.5
grams of prepackaged Fermaid K® from Lallemand was added to the
mixture, followed by mixing by stirring for approximately 30 seconds. The
solids did not readily dissolve in the juice mixture, and there was
noticeably amounts of clumped solids floating on top of the liquid juice
mixture. A 3 gram package of Lalvin® yeast was sprinkled on top of the
juice mixture, and the mixture was yeast was mixed into the juice mixture
by stirring for approximately 30 seconds. Fermaid K® is a proprietary
blend of diammonium phosphate, yeast hulls and nutrients. While the
precise ratio of diammonium phosphate to yeast hulls is not known, the
recommended addition rate to wine must is about 0.25 grams/liter, much
lower than the concentration of diammonium phosphate and yeast hulls in
the present invention.

[0036] Fermentation is initiated when the yeast is added to the must. At
this stage, the must's appearance is very cloudy, virtually opaque. A lid
was loosely fitted atop the vessel, and the vessel was left allowed to
ferment in the same dark, 72-75° F. room as the wine must of
Example 3 for three days.

Day 4

[0037] About 72 hours after fermentation commenced, the specific gravity
of the wine must was measured at 1.10, indicating that the must still
contained measurable amounts of residual sugar, and fermentation was
ongoing. The wine must exhibited a very cloudy, opaque appearance. The
wine must was stirred slightly and left to continue fermenting.

Day 7

[0038] The specific gravity of the wine must 146 hours after fermentation
began remained at about 1.10, indicating that fermentation was "stuck".
The wine was stirred slightly and left to continue fermenting.

Day 14

[0039] The specific gravity of the wine must two weeks after fermentation
commenced was measured at 1.04. The appearance was cloudy. As
fermentation was not complete, the wine was left to continue fermenting.

Day 21

[0040] The specific gravity was measured at 1.04, and the appearance
remained cloudy. It was determined that fermentation had stopped, despite
the presence of residual sugar in the must. The wine must was deemed
unsuitable for consumption.